In a medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil.

Reduce the heat, and simmer 5 minutes. Refrigerate until cool, about 30 minutes.

Stir in the lemon juice. Pour through a strainer(I skip straining it, I don't mind the seeds) into 8" or 9" square metal pan. Discard peel.

Press raspberries through strainer with the back of a spoon to get a seedless puree (or not, if you don't mind the seeds). Scrape puree from the outside of strainer into pan. Stir puree into the lemon raspberry preserve mixture until blended.

Place in freezer. When the mix starts to freeze, about 45 minutes, scrape frozen sides into the center of pan with fork. Repeat every 20 minutes for about 2 hours (don't worry if you forget to do this once or twice!). Next, cover the pan with foil, and freeze for at least 8 hours, or until firm.

Place the pan in the fridge about 20 minutes before serving to thaw it out a bit. To serve, mound the ice into individual dishes, and garnish with raspberries. Enjoy!